Holiday cooking workshops - one down, two to go!

Img_1835A sampling of the workshop’s creations: root vegetable pot pie, parsnip and turnip fries, mashed rutabaga (creamy and vegan versions), mashed celeriac, pickled candied beet.

Our holiday cooking workshop series began with a bang this week! Participants were treated to a smorgasbord of seasonal starters and innovative veggie dishes.

We began with a survey of the various “weird vegetables” we’d be covering. If you like to support local food, getting acquainted with root veggies such as celeriac, rutabaga and parsnip is a good plan for Montreal winters.

Img_1845Sweet potato biscuits with candied beet jam, mmm…

When a few veggie variations had been introduced (and eaten), we moved on to sweet potato biscuits with candied beet jam. After a brief seminar on quick pickling, participants were invited to create their own infused olive oils.

Img_1848A participant creates her own infused oil.

In the end, we learned a lot and are looking forward to more! At the moment, the first Main Course workshop on fish and poultry (Nov. 26) is nearly sold out, but there are still several places available for our Decadent Desserts grand finale on Dec. 4.

Find out more detail on the workshops here. To register, email lepickupevents @ gmail.com or write to us via our Facebook page.

And bring an appetite – these workshops involve a lot of delicious samples!

Posted November 24, 2013